Vegetable Risotto

This is yesterday's meal, just as delicious and £1 cheaper. This risotto is packed with flavour, brimming with crunchy vegetables such as carrot, pumpkin, broad beans, and roasted parsnip, finished with roasted hazelnuts, fresh sage, and Parmesan cheese. Served with a fresh salad dressed with a lemon vinaigrette. Individually packaged in sustainable disposable packaging.

Vegetable Risotto

Pumpkin, carrot, runner beans, pointed cabbage, celery, broad beans, white onion, yellow beetroot, radish, courgette, rocket, garlic, lemon juice, fresh basil, sage, Kalamata olives, capers, fennel seeds, hazelnuts, Parmesan cheese, Carnaroli rice, Dijon mustard, Noilly Prat vermouth, organic vegetable stock, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, koemelk, mosterd, noten, selderij, sulfiet.

Microwave

Heat the risotto loosely covered for 4 minutes. Serve with the salad (cold).

Oven — 200°C, 25 minMarleen's choice

Preheat the risotto covered with aluminium foil or an oven-safe dish for 20-25 minutes. Stir halfway through to ensure everything is heated thoroughly. Serve with the salad (cold). These containers cannot go in the oven, transfer to an oven dish.

Energy117,4 kcal

Protein3,72 g

Fat5,29 g

of which saturated1,08 g

Carbohydrates11,86 g

Dietary fibre2,28 g

Salt0,43 g

Average weight: 540 g